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Beef Wellington

Tony Tobin from Good Food Live
For a splendid dish try Tony Tobin's elegant version of a British classic, flavoured with Parma ham and morel mushrooms

Beef Wellington

Method

1. Heat the butter in a heavy-based frying pan. Add in the shallots, garlic and thyme and fry gently, stirring now and then, until the shallots are transparent.

2. Meanwhile, place the morels and flat mushrooms in a food processor and process until very finely chopped.

3. Add this morel mixture to the shallots and fry, stirring now and then, until the mixture becomes quite dry, around 10 minutes. Season with salt and freshly ground pepper and allow to cool.

4Heat a heavy-based frying pan until it's smoking hot. Brush the beef fillet with olive oil, season with salt and freshly ground pepper and fry in the pan until golden brown on all sides. Remove from the heat and allow to cool.

5. Roll out the puff pastry to half a centimetre thickness into a rectangle large enough to wrap around the beef. Set the pastry aside to rest for 30 minutes.

6. Preheat the oven to 230°C/gas 8.

7. Lay out the Parma ham to form a square large enough to wrap around the beef fillet.

8. Spread the Parma ham with the morel mushroom mix, then place the beef fillet into the centre and wrap the ham around it.

9. Place the ham-wrapped beef in the centre of the rolled-out puff pastry, brush the edges of the pastry with the beaten egg and wrap like a parcel around the beef, sealing the edges well.

10. Place the beef Wellington parcel onto a greased baking sheet and brush with more beaten egg.

11. Bake in the oven for 30 minutes.

12. Cut into thin slices and serve with red wine gravy and curly kale.

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Serves: 4

Prep: 30 min, plus 30 mins resting
Cook: 45 min

Ingredients
25g Butter
2 banana shallots, finely chopped
1 garlic clove, finely chopped
pinch of thyme leaves
400g fresh morel mushrooms
100g flat mushrooms
Salt, and freshly ground pepper
700g Beef fillet, cut from the centre
Olive oil, for brushing
200g Parma ham, finely sliced
500g Puff pastry
1 egg yolk, beaten
red wine gravy, to serve
curly kale, to serve